Whats the difference, Ive seen both kinds in recipes, the one I was planning on brewing in a couple weeks has malted (what i bought)... but what is the difference? are they interchangeable?
Wits would be best with true unmalted wheat, which would require a cereal mash.
Flaked wheat does not require a cereal mash (it's pregelatinized), but both unmalted and flaked wheat require regular mashing. Oats, also traditionally used in wits, would also require a mash.
Malted wheat has enzymes to convert itself and others. Flaked and unmalted wheat do not.
Basically, none of these can be used without mashing.
Color me confuzed.
So would malted wheat in a mash produce as good a Wit as with flaked wheat, what would the difference be?
Thanks!
Malted wheat = darker color, different flavor profile.
Recommendations for wheat in wit:
#1 - unmalted wheat = requires cereal mash (more trouble)
#2 - torrified wheat = straight mash, rice hulls, a little difference in color, great flavor
#3 - flaked wheat = straight mash, rice hulls, a different flavor and an even greater difference in color
#4 - malted wheat and/or wheat extract = not traditional...will still make a fine beer but not really a wit.
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